New year, new goals. One of them for me is to eat more vegetables. I love well-prepared vegetables, so I searched high and low to find these tasty dishes. Each offers the healthy benefits of vegetables, but with the added bonus of lots of delicious flavors.
Broccolini is a vegetable with a funny name and excellent taste. The dish mixes this vegetable with capers for a unique way to get your greens!
Grilled broccolini and capers
2 bunches of broccoli
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper, optional
kosher salt and freshly ground black pepper
1 tablespoon of red wine vinegar
Heat grill to high heat with oven rack 4 inches from heat. Toss broccolini, garlic, oil, capers and red pepper (if using) on a rimmed baking sheet. Season with salt and black pepper. Grill until lightly charred, three to four minutes. Mix with vinegar.
Cauliflower is a versatile vegetable, but it can NEVER be a bowl of rice, pizza or mashed potatoes. So, let’s celebrate this vegetable in its proper form. Roasting brings out the flavor, and the chili and lime add a bit of spunk.
Chilli Lime Roasted Cauliflower
1 medium cauliflower (about 1¼ pounds), cut into small florets
2 tablespoons olive oil, grapeseed oil, or neutral-tasting oil
1/4 teaspoon fine sea salt
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 tsp to ¼ tsp cayenne pepper
1 green onion, ends trimmed and thinly sliced
2 to 3 lime or lemon wedges
Heat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, toss the cauliflower florets with the oil, salt, chili powder, smoked paprika, onion powder, garlic powder and cayenne pepper. Add the seasonal bouquets to the baking sheet. Lay them out, facing as many flat edges on the baking sheet so they brown nicely.
Roast until edges are crispy and brown and inside is tender, 20 to 35 minutes, stirring cauliflower to promote even browning. Serve garnished with green onions and a squeeze of lime juice.
On a nice summer day, corn on the cob is hard to beat. It comes close to that freshness. Frozen corn can be used in this recipe during this time of year. This light salad is zesty with charred corn, jalapenos and cilantro.
Grilled and raw corn salad
Charred and Raw Corn Salad Recipe | Bon Appetit (bonappetit.com)
4 tablespoons extra virgin olive oil, divided
6 ears of corn, shelled, kernels cut from the cob
1 small shallot, sliced
1 red chile (such as a Fresno or red jalapeno), sliced
5 tablespoons fresh lime juice
3 tablespoons whole milk Greek yogurt
1 time finely grated parmesan (about 3 tablespoons), plus more for serving
1/2 cup cilantro leaves with tender stems, coarsely chopped, divided
Heat 1 tablespoon oil in a medium skillet, preferably cast iron, over medium-high heat. Add one-third of the corn kernels and cook, undisturbed, until lightly charred underneath, 1 to 2 minutes. Mix and continue to cook, stirring occasionally, until lightly charred, 2 to 3 minutes more.
Meanwhile, combine the shallot, chilli, lime juice and remaining 3 tablespoons oil in a medium bowl: season with salt. Let stand for at least 5 minutes or up to 1 hour to let the shallots soften slightly. Add the charred corn, remaining corn kernels, yogurt, 1 ounce Parmesan and ½ the cilantro; Season with salt. Mix to combine.
Think spring. This recipe makes it easy to do with carrots, fresh mint, almonds and parsley. The unique combination brings a touch of spring to the table even in the midst of those cold winter months.
Roasted Carrots with Spring Pesto
1/2 cup raw almonds
3 pounds carrots, peeled, cut into 2-3 inch pieces and quartered lengthwise
1/2 cup plus 2 tablespoons olive oil
2-1/2 teaspoons kosher salt
1/2 teaspoon black pepper, plus more to taste
cup of fresh mint
1 cup fresh parsley
Preheat the oven to 475 degrees. Spread the almonds in a small ovenproof skillet or on a small baking sheet and roast, stirring once, until toasted, about 7 minutes. Let cool completely. Divide the carrots between 2 baking sheets. Add 1 tbsp olive oil, 1 tsp salt and ¼ tsp pepper to each baking sheet and toss. Roast, stirring once or twice, until the carrots are tender and browned around the edges, about 15 minutes. Meanwhile, place the toasted almonds in a food processor and pulse until coarsely ground. Add mint and parsley; with the motor running, drizzle with the remaining ½ cup olive oil and blend until the mixture is fairly smooth. Grate the lemon zest into the food processor, then pulse to combine. Season with the remaining ½ teaspoon of salt and a few peppercorns. Transfer the carrots to a large dish. Add the pesto and mix well. Squeeze the lemon juice over the carrots and mix.
Let’s make eating your vegetables not just cool but delicious in 2022 with these delicious recipes!
Kristin Kveno scours the internet, poring over old family recipes, and searches everywhere for interesting food ideas to feed your crew. Do you have a recipe to share? You can reach Kristin at [email protected]